Even in today’s economy, a nose-to-tail diet doesn’t have to break the bank. In fact, it can, and should, be more affordable than the Standard American Diet that provides a steady feed of rubbish that will cost you in medical bills later.
Enter the chuck roast. Now we know some of you are already turning your nose up, remembering not so fondly the pot roast your mom made with the potatoes, onions, and carrots. It was dry, tough, stringy, hard to chew, and got caught in your teeth. Let’s create new memories of a mouth-wateringly delicious, tender chuck roast.
Pat your chuck roast dry and liberally coat with sea salt, black pepper, and garlic powder. Let it sit at room temperature for 90 minutes.
While your chuck roast is hanging out on your counter, chop your onion however you like and place it in your sauce pan along with 2 tablespoons of butter and simmer on low. The longer it simmers, the more flavorful and caramelized it will become, so just let it sit there throughout the chuck roast cooking process. Stir occasionally.
Preheat the oven to 190 degrees fahrenheit.
When your roast has been sitting out for 90 minutes, heat a couple tablespoons of butter in your cast iron skillet. Get it HOT. Place your roast on the skillet for 90 seconds. Add a couple more tablespoons of butter and a 2 ounces of bone broth to the skillet. Flip chuck roast and place the whole skillet in the oven.
Wait. This is going to take awhile. Do some air squats. Knock out some pushups. Listen to an educational podcast. Read a book. Just do something primal.
Depending on the size and thickness of your roast, cooking at such a low temperature can take 1-2 hours. For a tender piece of meat, remove the roast from the oven when the internal temperature reaches 130 degrees fahrenheit. Remove the skillet from the oven and let it rest for 30 minutes at least.
Once the roast has rested properly, slice it with your big ass knife and top it with your caramelized onions and a bit of the buttery, brothy remnants from the skillet.